Porcini Mushroom Powder, Boletus edulis, is also called porcini powder, mushroom powder, King Bolete, bolet comestible, cep, cèpe de Bordeaux, champignon Polonais, penny bun, or dried porcini powder.

Porcini is an Italian word that means “little pigs”, and that is often attributed to the appearance of mature mushrooms, which have rotund stems. Their strong and appealing flavor has made them a favorite since ancient times, when they were prized by Romans who called them boleti. 

Porcini Mushroom Powder is popular with:

• American, pizza, and bistro restaurants;
• independent spice shops;
• seasoning companies; and
• manufacturers of sauces, pasta, and rice

1 tablespoon of Porcini Mushroom Powder is approximately equal to 4 ounces of fresh mushrooms.

Flavor Profile

Porcini Mushroom Powder is rich, nutty, and earthy, with a strong umami taste.

How To Use

Porcini Mushroom Powder delivers the flavor of mushrooms without the texture. For an earthy taste in homemade pizzas, add it to Prosciutto and Arugula Pizza and Grilled Margherita Pizza. It is excellent with eggs, so toss over Baked Eggs Florentine or stir into your favorite omelet. Blend into Three Cheese Puff Pastry for depth of flavor. Create unforgettable Hash Browns with the addition of ½ teaspoon Porcini Mushroom Powder. Mix Porcini Mushroom Powder in with breadcrumbs and sprinkle on macaroni and cheese.

Porcini Mushroom Powder adds deep and hearty flavor to pizza, homemade pasta and pasta sauce, eggs, potatoes, DIY seasoning blends, barbecue rubs, grilled meats and seafood, rice dishes, soups, stews, and cheeses.

Pair Porcini Mushroom powder with garlic, onions, mint, tomatoes, thyme, oregano, parsley, spinach, arugula, olives, turmeric, and black pepper.